3/4 cup fat-free sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 (8-ounce) tub light cream cheese, softened
1/2 cup (2-ounces) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, drained and shell pieces removed
Cooking spray
Paprika

Preheat oven to 325°F. Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat. Spoon crabmeat mixture into a 1 1/2 quart casserole coated with cooking spray, and sprinkle with paprika.

Bake at 325°F for 30 minutes or until thoroughly heated. Serve with crackers or breadsticks.

Yield: 3 2/3 cups.